3cupschopped tomatoesHeirloom or other ripe summer tomatoes
1red orange, or yellow bell pepperchopped in to large chunks
1/2sweet onionchopped in to large chunks
1/2cucumberpeeled and chopped in to large chunks
1/2zucchinichopped in to large chunks
2-4slicesfresh jalapeno with seedsor to taste
1/4teaspoonsea saltor to taste
Fresh ground black pepper to taste
Place all veggies, except the jalapeno, in a powerful blender, such as a Vitamix, and blend until liquified.
Add salt and pepper to taste and blend.
Add 2 slices jalapeno, then blend and taste. If additional spiciness is desired, add 2 + more slices jalapeno and blend well.
Serve over ice, or chill in refrigerator until ready to serve.
Use this recipe as a starting guide for your own fresh veggie juice, but feel free to experiment with other vegetables, based upon your taste preferences, what's in your fridge, and what veggies are in season.
For a low FODMAP option, omit raw onions, or substitute with green onion tops.
Adjust the spice as needed! With 4 slices jalapeño, this had a nice spicy zip to it, but feel free to adjust the amount based upon you own taste.